Salmon Patties made with Stuffing Mix

1 box chicken flavor stuffing mix
1 can salmon (for tuna see variations below)
1 egg
1 can cream of celery soup (optional)

Drain the can of salmon. Notice that there are a lot of bones and some fat coated skin in the salmon. I use a fork to take this stuff out though it won't hurt you to eat it, the bones are soft. Prepare the stuffing mix with about 1/2 of the hot water asked for on the box. Don't use the butter, the salmon has plenty of fat. Stir up the egg and after the stuffing has absorbed the water, mix in the egg and salmon. Shape this mix into patties and fry over med to med-hi in a little oil. This recipe makes about 8-10 patties - you can wrap half in foil and freeze for another meal. Thaw and MW or warm sealed in foil in a 300 oven. You can serve these with ketchup, or you can mix the can of cream of celery soup with a half can of milk to make a sauce, pour it over the patties and warm it up to bubbling. Personally I like the celery sauce better than ketchup.
Variations:for tuna use 1 can of tuna and 1/2 of the stuffing mix. Tip: put the stuffing mix into a flat bottomed container to split it in half so that you have equal amounts of seasoning for each half. Put the extra half of stuffing mix up in a ziploc for another recipe.